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October 11, 2002 - Image 102

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-10-11

Disclaimer: Computer generated plain text may have errors. Read more about this.

RittAt.
YriS

NNW

GATEWAY CHEVROLET

Your General Motors Car & Truck Maintenance Center
Serving Our Community For Over 30 Years!

Fora

YOUR BODY SHOP
HEADQUARTERS!

• Free estimates while you wait

• We repair all makes & models
cars S light trucks

oil, eggs and Kahtua in a lame bowl
until smooth. Beat in at a low speed
the flour-cocoa Mixture until just
incorporated. Beat in the coffee and
the chips.
Transfer the batter to the prepared
pan and bake for 60 80 minutes,
until a toothpick inserted into the
cake comes out clean or until the
cake "springs" back when pressed
with your finger.
Makes 16 servings.

..?

.........

ii

• We work wiht all insurance
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• Factory trained & certified technicians

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BIG SUMMER SAVINGS
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FREE

Courtesy Car
with Repairs Over

$1000

%., Must present coupon. Expires 8/31/02. /

U48162411500

Service Department, Body Shop and Parts Hours: -
Mon. & Thurs. 7 am to 8 pm; Tues., Wed., Fri. 7 am to 6 pm

6-10E0

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with Aluminum Glass Railings

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GLASS COMPANY

Visit our Southfield Showroom: 22223 Telegraph Road (S. of 9 Mile Rd)

L

.

. A.

ga0

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▪ Clinical Teaching

Testing/Evaluation

11, 414141•0(400000414111

•.• •

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10/11
2002

102

LYNNE MASTER, M. ED

Owner, Director

CLINIC

M ek Accedited by the North Central Association of Colleges and Schools

First fully accredited

Education Clinic in the
United States to receive
North Central Accreditation.

(248) 545-6677 (248) 433-3323

Oak Park
Bloomfield Hills
www.Idclinic.com

WARM CHOCOLATE
RASPBERRY TORTE
1 cup flour *
1 t. baking soda
1/4 t. salt
1/2 cup boiling cranberry-raspber-
ry juice
1/3 cup cocoa powder
3 T. whole milk
1 T. Framboise or other liqueur
1/2 cup seedless raspberry jam
6 T. butter, softened
1/4 cup brown sugar
1/3 cup granulated sugar
2 large eggs
Fresh whipped cream, garnish
Fresh raspberries, garnish
Preheat oven to 350F. Spray an 8
or 9-inch spring-form pan with non-
stick cooking spray. Set aside.
Combine the flour, baking soda
and salt in a small bowl and stir with
a fork to combine. Set aside.
Whisk together boiling juice and
cocoa powder in a large bowl, until
smooth. Whisk in milk, liqueur and
jam. Set aside.
In a separate bowl, beat together
butter, brown sugar and sugar until
smooth and fluffy. Add the eggs, one
at a time, beating well before adding
the next egg. Carefully beat in the
juice mixture and then the flour -
mixture.
Transfer the batter to the prepared
pan and bake for 30-40 minutes, or
until a toothpick inserted into cake
comes out clean.
Cool the cake slightly (about 10-
20 minutes) before running a knife
around the inside of the pan to
loosen the cake from the sides.
Remove the sides of the cake from
the pan and cut the cake into
wedges.
Serve warm, with a dollop of fresh
whipped cream and garnished with
fresh raspberries.
Makes 8 servings.

CHOCOLATE CREAM PUFFS

The wonderful cook and author
Marlene Sorosky developed this choco-
late version of cream puffi, making a

great dessert even better. I like to serve
them with chocolate chocolate-chip ice
cream and my own warm chocolate
ganache sauce (recipe following).
1 cup flour
2 T. cocoa powder
1 cup water
1/2 cup (1 stick) butter, cut into
pieces
5 large eggs
1 t. vanilla
Preheat oven to 425F. Grease a
baking sheet. Set aside.
Stir together flour and cocoa in a
small bowl. Bring water and butter to
a full boil in a medium saucepan over
medium-high heat. Reduce heat to
low. Add the flour and cocoa all at
once, stirring vigorously with a wood-
en spoon until thoroughly incorporat-
ed and the mixture pulls away from
the sides of the pan.
Transfer the mixture to a mixing
bowl and beat in eggs one at a time
until each is incorporated. Mix in
vanilla. Mixture will be thick and
gooey. Use a soup spoon to drop
pastry into three-inch-wide rounds,
placing them at least 2-inches apart.
Should be enough to make 12 puffs.
Bake in preheated oven for 30-40
minutes until pastry rounds- are
puffed and firm to the touch. Turn
the oven off.
Split the puffs in half horizontally
with a serrated knife and place them
on the cookie sheet, cut sides up.
Bake in the turned off oven for 5
minutes to dry out the insides.
Remove from the puffs from the
oven and cool on the baking sheet.
Store them well covered, overnight,
or freeze tightly wrapped in foil.
Defrost the puffs, still wrapped, at
room temperature. Fill the puffs bot-
toms with your favorite filling. Place
tops on the filling and serve with
ganache sauce spooned around the
puffs.
Makes 12 servings.

GANACHE SAUCE
1 cup semisweet chocolate chips
4 T. (1/2 stick) butter, cut into
pieces
1/4 cup heavy whipping cream
Place all ingredients in a small
saucepan over medium-low heat. Stir
until melted and smooth.
Also may be made a few days in
advance and reheated in the
microwave (1 minute on medium-
high heat and stir until smooth), or
on the stove over low heat.
Makes 1 1/2 cups (about 12 serv-
ings).



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